Why did my cheese sauce turn out grainy?

It's likely because your cheese got a little overheated. When this happens, the protein clumps together, giving it a grainy texture. To prevent this, make sure to stir your cheese regularly while it's heating in the pan.

Does the cheese need to be shredded for macaroni and cheese?

Yes, cheese needs to be shredded for macaroni and cheese. This allows it to melt effortlessly without being exposed to high heat.

How do I add more protein to mac and cheese?

The best way to add more protein to mac and cheese is to use cottage cheese in your cheese sauce. It's creamy and gives it a nice flavor. Cottage cheese has around 26g of protein per cup, so it's a nice boost! You can also stir in cooked chicken or sliced sausages to make it a meal.

High Protein Mac and Cheese

Name: High Protein Mac and Cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 8 oz elbows pasta (I like Jovial Brown Rice Elbows Pasta); 1 cup cottage cheese; 1 cup shredded cheddar cheese; ⅓ cup milk of choice; 1 tablespoon arrowroot or cornstarch; ½ teaspoon garlic powder; ¼ teaspoon sea salt; ⅛ teaspoon paprika; ⅛ teaspoon ground black pepper

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

High Protein Mac and Cheese

Creamy and delicious high protein mac and cheese made with cottage cheese! This recipe tastes JUST like classic mac and cheese and cooks up in 20 minutes. It’s the perfect family-friendly weeknight meal!

Prep: 15Cook: 5Total: 20 minutes

Servings: 4 1x

Ingredients

8 oz elbows pasta (I like Jovial Brown Rice Elbows Pasta)
1 cup cottage cheese
1 cup shredded cheddar cheese
⅓ cup milk of choice
1 tablespoon arrowroot or cornstarch
½ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon paprika
⅛ teaspoon ground black pepper

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Instructions

Cook: Cook the pasta according to the package instructions. Drain and set aside.
Blend: Add the cottage cheese, shredded cheese, milk, arrowroot, garlic, sea salt, paprika, and ground pepper to a blender. Blend on high until smooth.
Heat: Add the cheese sauce to a large sauté pan and place it over medium low heat. Cook for 4-5 minutes, or until the sauce has thickened slightly. Stir the sauce regularly while cooking to prevent burning.
Combine: Add the pasta directly to the pan and stir until combined. Add additional seasoning if desired. Serve and enjoy!

Notes

You can use elbow or shell noodles in this recipe! We tested both gluten free brown rice pasta and regular pasta varieties, and both worked great.
Make sure to stir your cheese sauce regularly while heating. If the cheese gets too hot, it can separate or become stringy or grainy.
Let the pasta cool slightly before adding it to the cheese. High heat will cause the cottage cheese to curdle and impact the texture.
Fold in chicken bites or sliced chicken sausage to add in more protein.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/high-protein-mac-and-cheese/